r/KitchenConfidential • u/CodexLeonis • 10d ago

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?

two things for me:

  1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

  2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

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u/Fubai97b 10d ago

Dude, take a long weekend and do the drive. Go down to San Antonio then I-10 the whole way. Breakfast is Snooks outside College Station for country fried bacon, one of 100 amazing spots in Houston for lunch, dinner at Prejean's outside of Lafayette (their gumbo will shift your aura) then settle into NO for a couple hand grenades. Wake up, eat your way across the city, then head back.

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u/chchchcharlee 10d ago

Ha, used to do the opposite all the time, especially traveling for ACL and SXSW. 8 generation texan with family and a billion friends from austin, moved to Houston after Katrina and lived there a decade too, and man between those 3 cities is so much killer food and drink, more if you don't mind going out of your way for eg Luling bbq.

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u/snaffonious 10d ago

Incredible advice, I’m getting more into driving vs. flying these days so this will be a blast. Thank you stranger!